UA95115U - METHOD OF PRODUCING OXYGEN OIL WITH FUNCTIONAL PROPERTIES - Google Patents

METHOD OF PRODUCING OXYGEN OIL WITH FUNCTIONAL PROPERTIES

Info

Publication number
UA95115U
UA95115U UAU201407283U UAU201407283U UA95115U UA 95115 U UA95115 U UA 95115U UA U201407283 U UAU201407283 U UA U201407283U UA U201407283 U UAU201407283 U UA U201407283U UA 95115 U UA95115 U UA 95115U
Authority
UA
Ukraine
Prior art keywords
cream
functional properties
pasteurization
weight
fat content
Prior art date
Application number
UAU201407283U
Other languages
Russian (ru)
Ukrainian (uk)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed filed Critical
Priority to UAU201407283U priority Critical patent/UA95115U/en
Publication of UA95115U publication Critical patent/UA95115U/en

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  • Dairy Products (AREA)
  • Fats And Perfumes (AREA)

Abstract

Спосіб виготовлення кисловершкового масла з функціональними властивостями включає отримання вершків та їх пастеризацію, охолодження, внесення закваски чистих культур молочнокислих мікроорганізмів, біологічне сквашування, фізичне визрівання, перетворення отриманої суміші у готовий продукт та фасування. Для виготовлення кисловершкового масла використовують молоко з масовою часткою жиру 3,4 %, одержане у весняно-літній період. Сепарують при температурі 40-, одержують вершки з масовою часткою жиру 32 %, пастеризують при температурі без витримування, які після пастеризації охолоджують до температури 30 °C. Вносять мезофільну ароматичну культуру Flora Danica і термофільну культуру Lbm. Acidophilum La-5 (фірми Chr. Hansen, Данія) у розрахунку і відповідно на вершків, перемішують 10-15 хв.A method of making sour cream butter with functional properties includes obtaining cream and pasteurization, cooling, introduction of pure cultures of lactic acid microorganisms, biological fermentation, physical maturation, transformation of the resulting mixture into a finished product and packaging. Milk with a fat content by weight of 3.4%, obtained in the spring and summer, is used for the manufacture of sour cream butter. Separated at 40-, cream with a fat content by weight of 32% is obtained, pasteurized at non-aging temperature, which is cooled to 30 ° C after pasteurization. Introduce the mesophilic aromatic culture of Flora Danica and thermophilic culture of Lbm. Acidophilum La-5 (Chr. Hansen, Denmark), calculated and cream, respectively, was stirred for 10-15 minutes.

UAU201407283U 2014-06-27 2014-06-27 METHOD OF PRODUCING OXYGEN OIL WITH FUNCTIONAL PROPERTIES UA95115U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAU201407283U UA95115U (en) 2014-06-27 2014-06-27 METHOD OF PRODUCING OXYGEN OIL WITH FUNCTIONAL PROPERTIES

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAU201407283U UA95115U (en) 2014-06-27 2014-06-27 METHOD OF PRODUCING OXYGEN OIL WITH FUNCTIONAL PROPERTIES

Publications (1)

Publication Number Publication Date
UA95115U true UA95115U (en) 2014-12-10

Family

ID=52681304

Family Applications (1)

Application Number Title Priority Date Filing Date
UAU201407283U UA95115U (en) 2014-06-27 2014-06-27 METHOD OF PRODUCING OXYGEN OIL WITH FUNCTIONAL PROPERTIES

Country Status (1)

Country Link
UA (1) UA95115U (en)

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